Zucchini dreamin'

Harvested my first home-grown zucchini (all four inches of it!) and wanted to make something special with it. Here’s what I came up with. (My husband was first aghast that I would shred the cute zuke. But he liked the results.) 

Ingredients

• 3 eggs
• ⅓ cup plain 10% Greek yoghurt
• 2 Tbsp almond milk
• 1 medium zucchini, shredded
• 1 medium carrot, shredded
• 1 cup cooked quinoa
• about 2 Tbsp finely chopped onion
• 2 cloves garlic, finely chopped
• black pepper
• ¼ cup Parmesan, chopped finely
• ¾ cup multigrain flour
• 1½ tsp baking powder

Directions

1. Beat eggs in a large bowl. Mix in yoghurt, almond milk, zucchini, carrot, quinoa, onion, garlic, black pepper and Parmesan.
2. Mix flour and baking powder together. (Just use the measuring cup to mix these up in -- no need for a second bowl.)
3. Stir flour mixture into egg mixture.
4. Heat pan (I like non-stick ceramic) and add a little spray of your preferred oil.
5. Put pancake-size dollops of batter on pan.
6. Cook until golden on the bottom, then flip and cook for a couple minutes more. (I tend to cover the pan, but if you wish a drier pancake, you can leave it uncovered.)
7. After removing from pan, squeeze lemon over top. If feeling decadent, melt some homemade garlic butter on top of the hot cakes.

They are quite nice the day after, heated lightly in the microwave, with a drizzle of lemon juice. Also nice with Compliments’ Sensations Greek Style Oregano & Lemon Bread Dipper.

Makes about 9 pancakes.